SAUMUR Blanc

AOC Saumur Blanc

Grape varieties – 100% Chenin Blanc

Production – 5,000 to 9,000 bottles per year

Yield – around 50 hl/ha

Soil – Clay-limestone on tuffeau, a Turonian sedimentary rock formed 90 million years ago. The roots grow 50 cm into the clay, nourishing the young plants, then wrap themselves around the tuffeau to find other nutrients and water, which are brought by capillary action through the rock.

Climate – The microclimate of the Saumur region is the warmest and driest in the Loire Valley.

Vineyard management – Soils worked and grassed every other row, sustainable agriculture, naturally healthy bunches.

Vinification – Pneumatic pressing. Slow fermentation at low temperature, with more or less intense stirring depending on the vintage and very rare malo. Aged on lees.

Alcohol and sugars – 12 to 13%, varying widely from vintage to vintage.

Ageing – Chenin Blanc is renowned for its excellent ageing potential. However, many don’t wait to appreciate the extraordinary white fruit aromas and minerality of this wine.

Serving suggestions – Not too chilled, at 10-12°C, with fatty fish, scallops or golden chicken. Works well with cooked or fermented cheeses, or any menu where you’ve served a great white Burgundy.